I mean, there's really no bad time to prepare or eat devilled eggs, but on summertime long weekends, what better way to liven things up than with a picnic or barbeque? And what's more endearing and enduring than deviled eggs?? Those nostalgic little two-bite appetizers don't have to be boring. Add a little Lift! Back in June, our friends hosted a giant barbeque party and my husband and I were helping with the prep. Deviled eggs were on their menu, too. I had brought some Lift Flavours salts along and ended up garnishing the eggs with them. It's so simple but so beautiful and adds a bit of texture, to boot. May I add, there was not a single egg left...?
Here's a straightforward deviled egg recipe that is sure to please on any of our remaining summer weekends!
- 12 large eggs
- 25 ml / 1/2 cup mayonnaise
- 10 ml / 2 tsp dry mustard (or Dijon)
- a teeny drip of honey
- 5 ml / 1 tsp Worcestershire sauce
- a dash of white pepper
- Lift Flavours salt(s) of your choice: Juniper & Rosemary, Lavender & Green Tea, Pink Peppercorn & Rose Petal, Hunter's Bloodiest Caesar Rim
- Place the eggs in a large pot or pan and cover by 1 inch with tepid water. Add a large pinch kosher or sea salt. Allow the eggs to come to room temperature for 30 minutes.
- Turn the heat to high and bring the eggs to a boil, then cover and remove from heat. Allow to rest for 13 minutes.
- Immediately drain and cool the eggs by pouring in cold water and ice until completely chilled (to arrest cooking and prevent the yolks from turning grey).
- Shell the eggs by gently cracking on a cutting board lined with a dampened paper towel, then rolling it underneath the palm of your hand. Discard shells. (You can do this a day ahead and store the cooked eggs covered in cold water in the fridge.)
- Cut the eggs in half, lengthwise (wipe and dip your sharp knife into water after each egg to ensure a smooth cut).
- Remove the yolks carefully and place into a bowl. Add your other ingredients and mash with a fork or potato masher.
- Put the filling back into the hollows of the whites: the easiest and most dramatic way is with a pastry bag and a decorative pastry tube, but you can easily place the filling into a zip-top bag and cut off a corner to manage a clean presentation.
- If not serving immediately, refrigerate the eggs, covered with plastic wrap (put toothpicks into a few to avoid having the plastic touch the eggs). If refrigerating, remove from the fridge 30 minutes prior to serving.
- Lastly, garnish with the Lift Flavours salt(s) of your choice and revel in the complements!